Spicy dan dan zoodles with ground chicken for tn's dinner! Homemade chili oil mixed in with fresh grated garlic, ginger, coconut aminos (gluten free sub for soy sauce), sesame oil, tahini + more. Topped with spicy ground chicken and zucchini noodles ~ my heart is full. <3
Spicy Dan Dan Zoodles with Ground Chicken
- 1⁄2 cup vegetable oil
- 4-5 tablespoons Szechuan peppercorns or Thai chili flakes
Dan Dan Sauce
- 1/4th cup Snake Oil Hot Sauce
- 5 tsp Tessemae’s Lemon Garlic
- 1 tablespoon chopped scallions
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/3rd cup chili oil (see above)
- 1⁄4 cup coconut aminos
- 1 tablespoon tahini
- 1 teaspoon Sesame oil
- 2 tablespoon water
- Salt and pepper to taste
- 3 cups vegetable noodles of your choice (zucchini, sweet potato, carrot, butternut squash, etc.)
- 1 lb ground chicken
- 1 bunch of spinach
- chopped cashews and green onions for garnish
First, begin to make your chili oil. Heat your 1/2 cup of vegetable oil in a skillet until hot! Add in your peppercorns or flakes, and let the chili oil mix together.
After your chili oil is ready, mix 1/3rd cup chili oil in a bowl with Snack Oil Hot Sauce, lemon garlic, chopped scallions, grated ginger, grated garlic, coconut aminos, tahini, sesame oil, water and salt and pepper. You now have your dan dan sauce.
In the same skillet as your chili oil, wilt down your spinach with salt and pepper and a drizzle of Tessemae’s Lemon Garlic, set your spinach aside, and in the same skillet start to cook your ground chicken with salt and pepper and 2-3 tablespoons of the dan dan sauce. Mash and ground finely and let crisp up and cook through.
Time to assemble your dan dan noodles! Place your vegetables noodles in a bowl ( you can either sauté for 1-2 mins with lemon garlic, or eat crunchy raw), and drizzle on your dan dan sauce, ground chicken and spinach. Garnish with cashews and green onions, enjoy!
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